Pistachio Ice Cream – a delicious recipe with pistachios, heavy cream, milk, sugar, egg yolks, almond extract. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Coarsely chop pistachios and toast in a dry skillet. Combine milk and cream in a sauce pan and bring to a near-boil. Add half of the pistachios to the cream mixture and let steep for 20 minutes. Whisk egg yolks, sugar and salt together until the yolks become a very pale yellow, almost white. Strain the cream mixture into the yolks, whisking constantly to prevent scrambling the eggs. Make sure all solids are out of sauce pan and pour custard into sauce pan. Put over medium-low heat and stir constantly with a wooden spoon. When mixture has thickened considerably and coats the back of the spoon (should be at about 170 degrees, maybe a touch more), remove from heat. Pour cooked custard into a vessel that has a spout and mix in almond extract. Refrigerate, covered, until cool and freeze in an ice cream machine. Mix in remaining cup of chopped pistachios.
659
kcal
Calories
46
g
Fat
46
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 Cups shelled, unsalted pistachios, 1.5 Cups heavy cream, 1.5 Cups whole milk, .75 Cups sugar, and more.
Yes, Pistachio Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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